Barbeques

There is no excuse for not charcoal cooking while cruising with all the
marvellous portable barbeques and hibachis available in the stores.

A few tips

Barbequing should always be done on deck (or wharf, shore, or logboom).
Some barbeques are especially made to hang outboard for maximum
safety.

Be sure to carry large asbestos pads and a plastic sheet to protect boat
from intense heat and from grease that may spatter.

Line the barbeque with heavy aluminum foil before adding the briquets.
You will use less fuel and will make cleanup easier, too. Just lift out
ashes and drippings for disposal.

Rub the grill with oil before placing the food on it to make cleanup
easier.

Use “Esso” fire starters to start the charcoal burning.
Keep a small fire extinguisher handy near brazier.

When cooking over coals, cover outside of pots with aluminum foil to
prevent blackening.

ALL PURPOSE BARBEQUE SAUCE

Mix:

1/3 cup salad oil 1/4 cup soya sauce

1/3 cup wine vinegar 1 tsp. Lawry’s seasoned salt

1/3 cup lemon juice ¥% tsp. MSG; and ground pepper

Baste meat frequently while cooking. This sauce is particularly good with
chicken and pork.
Doug Cook — “‘Hallowe’en”’

LONDON BROIL

1 flank steak (about 1% Ibs.)
Adolph’s meat tenderizer (without spices)
H.P. Sauce or other steak sauce

Prepare surfaces of steak according to directions on tenderizer bottle.
When ready to cook spread some H.P. Sauce over one side. Broil in oven
or grill over coals for about 5 minutes. Turn, spread sauce on other side
of steak. Broil or grill this side for about 5 minutes (for medium). To
serve, carve in VERY THIN slices diagonally across grain. Serves 4.

Elaine Cook — “Hallowe’en”

BAKED POTATOES

Clean potatoes, brush with oil and seal individually in heavy aluminum
foil. Bake on the grill or right on top of the coals. Pinch test to tell when
done.